Vegan Steak Stir-Fry
This Vegan Steak Stir-Fry has been on repeat at my house. It is quick, protein-packed and super tasty. The leftovers are great for lunches too!
Equipment
Ingredients
- 2 tablespoons neutral oil I used avocado oil
- 10 ounces vegan steak tips I used Beyond Meat
- pepper to taste
- 1 small yellow onion sliced
- 1 large carrot peeled and cubed
- 1/4 head purple cabbage chopped
- 1/4 head green cabbage chopped
- 12 ounces broccoli florets
- 3 green onions diced
- sesame seeds for serving, optional
- 2 tablespoons red curry paste
- 3 tablespoons low sodium soy sauce or sub tamari
- 1 tablespoon sriracha
- 1 tablespoon maple syrup
- 1 tablespoon sesame oil
- 2-3 cloves garlic minced
- 1 teaspoon fresh ginger minced
Instructions
- Heat the oil in a large skillet over medium heat. Add the vegan steak and a healthy pinch of pepper. Spread in an even layer and cook until browned (approx. 5 minutes), tossing as needed.
- While the steak is cooking, combine the red curry paste, soy sauce, sriracha, maple syrup, sesame oil, garlic & ginger in a bowl or jar. Set aside.
- Add the onions & carrots to the skillet and cook for an additional 2 minutes.
- Add the cabbage, broccoli & red curry sauce to the skillet and toss to coat. Cover, lower the heat and steam for 3-5 minutes, or until the veggies are cooked to your liking - this will mostly depend on how big your broccoli florets are.
- Toss the green onions in with the stir fry and serve. You can serve this as is or over rice. I like to top mine with sesame seeds.
Video
Notes
- If you don't like vegan steak, you can sub tofu, vegan chicken or even cooked lentils - if you use lentils, no need to brown them.
- Switch up the veggies depending on what you have on hand!
Nutrition
Calories: 315kcal | Carbohydrates: 24g | Protein: 21g | Fat: 16g